Chef Supervisor

University Hospitals of North Midlands NHS Trust; Stafford; On-site; GBP 20,000 - 32,000; Full time

Job summary

University Hospitals of North Midlands NHS Trust is seeking a skilled chef to join our hospital catering team. You will prepare, cook, and present meals for patients, staff, and visitors while upholding NHS standards.

The role emphasises innovation, teamwork, and strong food safety practices in a busy hospital environment, with a focus on tasty, nutritious offerings that support recovery and wellbeing.

Qualifications

• Professional kitchen experience required.
• Experience in hospital/healthcare catering is desirable.

Responsibilities

• Prepare, cook, and present a wide range of high-quality meals for patients, staff, and visitors, meeting all dietary and nutritional requirements.
• Ensure all dishes are professionally garnished and presented to a high standard before service.
• Conduct pre-service briefings with restaurant and counter staff to communicate key allergen information, portion sizes, and service expectations.
• Develop and contribute to innovative, on-trend menus for retail and staff catering services.
• Ensure that all food is produced safely and hygienically in line with NHS food standards, HACCP regulations, and trust policies.
• Supervise and support Catering Assistants during food production and service periods, ensuring duties are completed to a high standard.
• Maintain excellent standards of cleanliness and hygiene in all food preparation and service areas.
• Monitor and support effective cleaning practices across the kitchen, ensuring daily and deep cleaning schedules are followed and logged.
• Take responsibility for the safe handling, storage, labelling, and rotation of stock, minimising waste and ensuring compliance with food safety legislation.

Skills

Cooking

Food preparation

Job description

Job overview

At present, University Hospitals of North Midlands is unable to offer visa sponsorship for Band 2 to Band 4 roles, as these positions do not meet the minimum salary and skill thresholds required under UK Visas and Immigration (UKVI) regulations.

Are you a chef who’s passionate about great food, modern cooking, and making a difference every single day? At University Hospitals of North Midlands, we’re not just feeding people, we’re nourishing recovery, supporting wellbeing, and driving food innovation within the NHS.

Join a catering team where your skills are valued, your creativity is encouraged, and your work-life balance is respected. With no split shifts, no late-night finishes, and weekend and bank holiday enhancements, where else can you find secure, rewarding work that still gives you time for life outside the kitchen?

This role goes beyond traditional hospital catering - our chefs create dishes for a vibrant staff and visitor restaurant alongside nutritious patient meals. We’re looking for someone who takes pride in their craft, embraces innovation, and thrives on bringing fresh ideas to the table.

Please note this role is for applicants with professional Kitchen experience. Candidates without relevant experience will not be considered.

Main duties of the job

• Prepare, cook, and present a wide range of high-quality meals for patients, staff, and visitors, meeting all dietary and nutritional requirements.
• Ensure all dishes are professionally garnished and presented to a high standard before service.
• Conduct pre-service briefings with restaurant and counter staff to communicate key allergen information, portion sizes, and service expectations.
• Develop and contribute to innovative, on-trend menus for our retail and staff catering services.
• Ensure that all food is produced safely and hygienically in line with NHS food standards, HACCP regulations, and trust policies.
• Supervise and support Catering Assistants during food production and service periods, ensuring duties are completed to a high standard.
• Maintain excellent standards of cleanliness and hygiene in all food preparation and service areas.
• Monitor and support effective cleaning practices across the kitchen, ensuring daily and deep cleaning schedules are followed and logged.
• Take responsibility for the safe handling, storage, labelling, and rotation of stock, minimising waste and ensuring compliance with food safety legislation.